Council Cookbook Has A Virginia Accent

Books for Cooks

October 08, 1992|By SHARON CROWDER Daily Press

The latest cookbooks include a beautifully illustrated collection from the Council of the Virginia Museum of Fine Arts in Richmond. Entitled "Virginia Celebrates: Recipes and Ideas for Entertaining," it features 34 menus for a variety of occasions. Also, there's a vegetarian cookbook inspired by the flavors of India and our need for light, healthful foods as well as the "The Bean Cookbook," a definitive guide to cooking and serving legumes.

Bookstores are usually happy to order books that aren't found on their shelves. However, if you have difficulty finding one of the following, try the publisher's number listed after the description of the book.

"Virginia Celebrates; Recipes and Ideas for Entertaining" (Thomasson-Grant, 1992, $29.95, hardbound) features 250 recipes from some of the best cooks, hosts and hostesses the state has to offer, according to Ruth Cunningham, chairman of the museum Council Cookbook Committee.

The layout centers on 21 events, including regional festivals, holidays and personal occasions. Each event is accompanied by a descriptive text, beautiful color photographs and suggested menus complete with recipes. Additionally, photographs of works of art from the Virginia Museum's collection grace the pages.

Featured events include a hunt breakfast in Montpelier, an informal dinner at the Old Fiddlers' Convention in Galax and a Fourth of July Picnic in Danville. The book offers new recipes as well as variations on traditional Virginia dishes such as sauteed shad roe with country ham, spicy crab cakes and Sally Lunn bread. It also includes many recipes that can be fully or partially prepared in advance.

Proceeds from the 176-page book will benefit the Museum's statewide education and outreach programs. Copies are available at bookstores and gift shops. To order by mail, send $34.80 (includes tax and shipping) to Virginia Celebrates, care of Virginia Museum of Fine Arts, 2800 Grove Ave., Richmond 23221-2472. Or call 367-2725 and place a credit-card order. In "Yamuna's Table: Healthful Vegetarian Cuisine Inspired by the Flavors of India" (Dutton, 1992, $23, hardcover) Yamuna Devi draws on the cuisines of many traditions to give new life to healthful Indian dishes.

Both practical and inspiring, Yamuna's Table is peppered with useful historical tidbits and hands-on techniques. Favorite Indian dishes, including chutneys, yogurt soups and spicy sauces, are adapted to Western preparations such as crepes, salads and appetizers.

Running the gamut from no-fuss, one-pot vegetarian meals to more elaborate preparations, the book is organized according to the Western approach of successive courses. It includes sections such as Canapes, Nibblers, Leafy Salads, Light Soups, Multitude of Grains, New Ways with Crepes, Legume Mainstays, Savory Pastries and Fresh Fruit Conclusions. From Asparagus Tip Soup with Jalapeno Cream to Black Bean Chili with Orange-Pepper Sauce, the 200 recipes are light, healthful and vibrantly flavored.

Italian-American Joan Campanella was renamed Yamuna Devi at age 25 by her Indian spiritual master. As his student and personal cook, she became an expert on India's regional vegetarian cuisines. She studied at the Cordon Bleu, sang backup for the Beatles and cooked for Indira Gandhi, George Harrison, John Lennon and Yoko Ono. Her last book, "Lord Krishna's Cuisine," won the 1987 International Association of Culinary Professionals' (IACP) Cookbook of the Year Award. (413) 247-9325.

"The Bean Cookbook; A Celebration of the Delicious Legume from Hoppin' John to Simple Cassoulet" (Simon and Schuster, 1992, $20, hardcover) is one of three cookbooks in The American Kitchen Classic Series, written by Judith Choate. Choate draws on her experience as a chef, caterer and cookbook editor to bring the staples of American cuisine, updated and enhanced by the conveniences of a modern kitchen, to the 90s cook.

"The Bean Cookbook" explores a variety of recipes, both American and international. Recipes range from such old-fashioned favorites as Boston Baked Beans to Italian Pasta e Fagioli, Shrimp with Rosemaried Beans and Tomatoes and Japanese Red Bean Cake.

The book includes a handy bean guide accompanied by color photographs as well as tips for storing, freezing and cooking with beans. (212) 698-7541.

OYSTER STEW

1/2 pint whole milk or half and half

1/2 stick butter

1 teaspoon Worcestershire

1 pint oysters with their liquid

Salt and pepper to taste

Put milk, butter and Worcestershire in medium saucepan and heat until ingredients are steaming. Do not scald milk.

Add oysters and liquid and, slowly, stirring constantly, continue to heat until oysters curl and the stew is very hot. Do not allow to boil. Add salt and pepper to taste and serve in warm bowls. Serves 2.